Heat oil in a pan and temper with mustard seeds and asafoetida. After it stops spluttering, add the curry leaves, chana dal, urad dal and green chilies. Saute for a few seconds.
Add the semolina and stir fry for some time. Switch off the flame and transfer to a bowl. Add the yoghurt, sambar powder, coconut, salt, coriander leaves and required quantity of water to make a batter of pouring consistency. Set aside for 15 minutes.
Add more water if required. Add the eno fruit salt and give it a stir. In each of the greased idli mould, place a cashew and then spoon the batter over it.
Steam for 15 minutes. After it cools down a bit, demould them and serve with coconut chutney and sambar for a sumptuous breakfast.
